Mexican Meatball Soup
An easy Mexican-seasoned ground beef meatball soup in a simple salsa and tomato broth with sliced zucchini.
1 pound lean ground beef
1 (16-ounce) can stewed tomatoes, broken up
1 (13.75-ounce) can ready-to-serve beef broth
1/2 cup ORTEGA Salsa - Homestyle Recipe
3/4 teaspoon ground coriander
3/4 teaspoon ground cumin
1/2 teaspoon salt
2 medium zucchini, thinly sliced
- Heat tomatoes, broth and salsa to a boil in large saucepan over high heat. Reduce heat; simmer, uncovered, 25 minutes.
- Meanwhile, combine ground beef with coriander, cumin, and salt, mixing lightly but thoroughly. Pinch off 1-inch pieces of beef mixture to make about 32 free-form meatballs; cook in heavy nonstick skillet over medium-heat, shaking pan occasionally to brown meatballs evenly.
- As meatballs are browned, add to tomato mixture. Add zucchini during last 10 minutes of cooking time. Garnish with chopped fresh cilantro and serve with corn bread, if desired.
Makes 4 servings.
Recipe is the property of Nestlé® and Meals.com, used with permission.